Ingredients:

• 1/2 cup – Cashew nuts
• 1 cup – Sugar
• 1 cup – besan
• 1/2 cup – Ghee
• 1/2 tsp – Cardamom powder

Method:

1. Chop the cashew nuts roughly and place it in a mixer.
2. Process briefly to make a very coarse powder (like minced cashew nuts). Heat the ghee in a kadai.
3. Add besan and roast on low flame till the raw smell is lost.
4. Mix in the cashew nuts and transfer to a plate.
5. Heat 1/2 cup of water in the kadai. Add sugar.
6. Cook, stirring till the sugar dissolves. Simmer for 2 to 3 minutes.
7. Add the besan and nut mixture.
8. Mix well and cook, stirring till the mixture leaves the sides of the kadai and forms a thick lump.
9. Stir in the cardamom powder.
10. Pour the mixture in a greased thali.
11. Pat with the back of a greased katori (small bowl) to make the surface smooth.
12. When it is cool and firm, cut into pieces.
13. Cool completely before storing in a container.